Poutine
Quebec's iconic comfort food: crisp French fries scattered with soft cheese curds and drowned in hot gravy. The heat of the gravy softens the curds into savory, squeaky pockets throughout the fries.
Ingredients
- Potatoes · large russets, or 500g frozen fries3
- Oil for frying · plenty
- Cheese curds · or torn mozzarella / string cheese200 g
- Salt · to taste
- Gravy
- Butter3 tbsp
- Flour3 tbsp
- Beef stock · or chicken stock1.5 cups
- Worcestershire sauce1 tsp
- Black pepper · to taste
Steps
- ⏲ 15 min
Cut the potatoes into thick fries, soak in cold water for 15 minutes, then dry thoroughly. Skip this if using frozen fries.
- ⏲ 10 min
Fry at 160C/320F once to cook through, then drain. Raise to 190C/375F and fry again until crisp, and salt them.
- ⏲ 3 min
Gravy: melt the butter in a pot and stir in the flour, cooking until it turns light brown.
- ⏲ 5 min
Whisk in the stock a little at a time until smooth, add Worcestershire and pepper, and simmer until thickened.
- ⏲ 1 min
Pile the hot fries in a dish and scatter the cheese curds evenly over them.
Pour the piping-hot gravy over the top so the curds just start to melt, and serve immediately.
Tips & Variations
Variations
- Italian poutine: Bolognese sauce instead of gravy.
- Pulled-pork poutine: Topped with shredded BBQ pork.
- Breakfast poutine: Add a runny egg and bacon.
- Galbi poutine: A Korean spin with soy-braised short rib on top.
Tips
- Double-fry the potatoes for crisp outsides and fluffy insides — frozen fries work great too.
- No cheese curds? Tear up mozzarella or string cheese as a stand-in.
- Pour the gravy while it's piping hot so the curds melt just right.
- Bring the curds to room temperature first for better melting.
- Serve at once — poutine turns soggy if it sits.
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